Crispy Crunchy Chickpea and Oat Crackers

So it’s official, I must be a kid food blogger, because I now have a cracker recipe, and these crispy, crunchy chickpea and oat crackers are it! I make homemade crackers often, but until recently I haven’t had my own recipe.

My chickpea and oat crackers started their life one day when I was making hummus. I took a chance, added oats baked them and boom it totally worked out! First time, that pretty much never happens when I try to make a recipe, usually, there are a heap of fails, before a success!

If you have the ingredients for hummus, then you pretty much have the ingredients for these crackers. My kiddos like them, and I like them, which means they are a winner. The kids have enjoyed them plain or with cheese. Me, well for me the ultimate topping combo with these crackers has been blue cheese, caramelised onion relish alongside a glass if red wine after the kids have gone to bed.

These crackers are crispy and crunchy if you need a softer cracker alternative for a younger baby/toddler then try my sweet potato oat and chamomile baby rusks or if you like the sound of these crackers but they seem a tad complicated.. then check out my new 2 ingredient version using store-bought hummus, hummus and oat crackers on the other hand if you would like a non chickpea cracker then my cheesy seed crackers are also good.

These look like my kinda cracker!! Easy and simple with good wholesome ingredients!
I pressure cook dry organic chic peas and put them in the freezer waiting for special days I have free to do something more with them. Looks like I will have to break open one soon and give this a try! Wondering if I could dehydrate the cracker instead? I use raw oats with little processing and would prefer not to cook them. What do you think?

I just made a batch of these and they are delicious. I don’t think I rolled them thin enough because they took longer in the oven than stated in the recipe. I just kept adding 5 minutes until they crisped through. Thank you for sharing this recipe!

I tried this and it came out very good. Added some more spices (chili powder, parsley, black salt, rock salt) and some sesame seeds while rolling. I also used sesame oil instead of olive oil – it was over 😉 The crackers became little soft the next day though I put in air tight container – any idea why?

I tried your recipe. The taste was great but the crackers lacked the crispyness. We’re not vegan so I simply replaced olive oil with butter, same quantity. The result was much better and the kids love them!